Preheat the oven to 350°F.

Wash the carrots. If using normal size carrots: peel them and cut them in 4 lengthwise.

Place the carrots in a baking dish, add the orange juice, soy sauce, olive oil, maple syrup and cinnamon. If you made fresh orange juice, add the orange zests too. Mix everything together, making sure the carrots are well coated. Add water if needed until about 1/3 of the carrots are

Bake for about 50 minutes, stirring from time to time. Check regularly to be sure there is still some water in the baking dish. Add more water if needed.

Let cool completely and cut each carrot into bite-size pieces.

Combine the green lentils, brown rice, water and salt in a large pot. Bring to a boil, reduce the heat and let simmer for about 20 minutes, until almost no water remains.

Chop the mushrooms and sautée in a non-stick skillet for about 5 minutes.

Deglaze with 1 tablespoon soy sauce and set aside.

Mix the olive oil, balsamic vinegar, maple syrup, shallot and chopped dill in a small bowl.

In a large bowl, combine the green lentils, brown rice, mushrooms and roasted orange carrots. Add the chopped chestnuts, pecans and cranberries if using. Drizzle with the dill vinaigrette and mix until well combined.

Place in the refrigerator for at least 1 hours. Serve cold.